Soak rice for at least 10 mins before preparing any rice dishes like this.
Cut onion to lengthwise and cut baby corn into bite size pieces.
Grind all the ingredients under "to grind" table to a smooth paste with less water.
Heat ghee/oil in a small cooker and add the whole spices - biryani leaf, cinnamon, cardamom and cloves.
Then add the onions, fry till pinkish, add the baby corn, ground masala and fry till raw smell goes away and oil oozes out.
Add the soaked rice and fry for a minute.
Pour in coconut milk (I used ready-made coconut milk) and bring it to boil.(Coconut milk should not be too thick, if it's thick then dilute to adjust it to make total 2 cups)
Add salt and mix well. Bring to boil and cook for 2 mins in high flame.
Later cook covered in lowest flame for 12-14 minutes.
Whistle method: As soon as the mixture starts boiling, close and let 2 whistles in medium flame.